Willy and Sandy Hermann, readers from Orinda, California, shared this easy one-dish meal with us. They like to use hot sausage, but mild is good too. You can use the chard stems for soup if you like.
12 ounces whole-wheat or regular linguine
12 ounces hot Italian sausages, casings removed
1/2 cup chopped onion
2 large garlic cloves, chopped
1 bunch Swiss chard, stems discarded and leaves chopped
4 Roma or medium beefsteak tomatoes, seeded and chopped
1/2 cup whipping cream
1/4 cup slivered fresh basil leaves
Shaved parmesan cheese
How to Make It
Cook pasta according to package directions. Meanwhile, heat a large, wide pot over medium heat. Cook sausage, onion, and garlic, stirring frequently, until sausage starts to brown, about 5 minutes. Add chard and tomatoes and cook, covered, until chard wilts, about 4 minutes. Stir in cream.
Put drained pasta in a large, shallow serving bowl. Pour sausage and chard mixture over pasta and sprinkle with basil and parmesan cheese.
This is really good. I've made it twice now with different greens (first chard and then a mix of baby salad greens), and both times with whole-grain macaroni. I also used sun-dried tomatoes as I didn't have fresh on-hand. It's quick to throw together and makes a complete meal, although it still invites a side. Even though it's a "fall" dish it can be seasonless with the abundance of greens year-round.
We love this recipe and have had it nearly weekly since it was published! There are never any leftovers! We sub kale, spinach, or escarole for the chard, leave out the cream, and add a dollop of pesto sauce on the top (Costco sells a fantastic one made in Italy). Also, we use rotini, and other small shaped pasta to help gather up the sauce. We also used farrow once, in place of the pasta, and it was very good, too.
Great way to use the large bunches of chard or other greens that come in our veggie box. Simple to prep, easily obtainable ingredients and quick to put together. I plan to keep turkey sausage on hand to be able to make this tasty dinner whenever. Kids loved it, too. Another plus.
I love this recipe. I made this for myself to get me through a long week but I don't think it's going to last the first night! I'm sure I can find a friend or two to share this with if there's any left over.